Membrillo (Quince Paste)

5 from 4 votes

Spanish Membrillo, quince paste, perfect for serving with cheese and wine.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert, Snacks

Cuisine: Spanish

Servings: 1" pieces

Calories: 104kcal

Butter an 8" x 8" or 5" x 7" ceramic pan. Set aside. Chop the quince into chunks.
Place chopped quince in a six-quart pot and cover with water. Bring to a boil and cook, covered, for 30 minutes, or until the fruit is fork-tender and drain into a strainer.
Puree the quince in a food processor until you achieve an applesauce consistency.
Using a kitchen scale, weigh the quince puree, then add it back into the empty pot. Weigh out an equal amount of sugar and add to the quince.
Stir over low-medium heat until the sugar liquifies. Slit the vanilla bean down the center and add to the same pot, or use vanilla extract.
Stir frequently while cooking. You will notice that the color of the quince will begin to deepen the longer it cooks.
After about an hour of cooking, remove the vanilla bean and stir in the lemon juice. Continue to cook, stirring frequently, for an additional hour. Using a spatula, transfer the mixture into the prepared pan.
Refrigerate the Quince Paste for a couple of hours until it sets. To serve, cut into squares and serve with Manchego cheese, crackers, and wine if desired.

When buying quince, make sure they are blemish-free, firm, with a little give.
Before using the quince, make sure to wash and dry.
You can choose to peel the quince or leave it as is. It's a matter of preference, however, I leave them unpeeled.
If you don't have a kitchen scale, four large quince weigh approximately two pounds. Two pounds of sugar equals four cups. So for every two quince, use two cups of sugar.
The longer you cook the quince puree mix, the deeper the color and flavor will become.
To make unmolding the prepared membrillo easier, either butter the pan before pouring the cooked puree into it, or line with parchment paper first. Another option is to use a rubber or plastic container with flexible sides.
Keep membrillo wrapped in plastic and stored in the fridge. It will last over a year. Slice as needed.